Gyudon

Gyudon, or gyūdon, is a Japanese donburi dish featuring thinly sliced beef and onions simmered in a savory-sweet sauce and served over steamed white rice. The beef is typically seasoned with a combination of soy sauce, sugar, mirin, and dashi or sake, producing a tender, flavorful topping for the rice.

Common garnishes include beni shoga (pickled ginger) and sliced green onions. A raw egg or onsen tamago is sometimes added for richness, particularly in home preparations or certain restaurants. Variations may incorporate chili pepper, sesame seeds, or a drizzle of additional tare to adjust flavor.

Gyudon is a staple of everyday Japanese cuisine and is widely available at casual eateries and fast-service chains. It is valued for its quick preparation and affordability, and is frequently offered in multiple portion sizes to suit different appetites. Regional tastes can influence toppings and spice levels, but the core dish remains beef and onion over rice.

Historically, gyudon developed in Tokyo during the 20th century as a convenient donburi option. Its popularity grew with the rise of nationwide fast-food chains that specialize in gyudon, such as Yoshinoya, Sukiya, and Matsuya, contributing to its status as a common, everyday meal in Japan and in Japanese-influenced food culture worldwide.